Can you isolate the problem to one specific brew chamber? After the pre-soak, is all of the water from the reservoir entering the brew chamber? Is this a new coffee? When you dump the coffee grinds into the brew chamber are they fairly level or heaped up to one side against the chamber wall? I usually tap the brew chamber against the palm of my hand after dumping in the coffee grinds. This levels them out and settles them in a bit. Let us know what happens. Take care!

Can you isolate the problem to one specific brew chamber? After the pre-soak, is all of the water from the reservoir entering the brew chamber? Is this a new coffee? When you dump the coffee grinds into the brew chamber are they fairly level or heaped up to one side against the chamber wall? I usually tap the brew chamber against the palm of my hand after dumping in the coffee grinds. This levels them out and settles them in a bit. Let us know what happens. Take care!

It's not brew-chamber specific. All of the water is emptying. New coffee? Heck yeah! I started roasting my own, and have only used that in the trifecta until tonite. Picked up some Major D, and used 20g instead of 24. Worked like a charm!

Differences between the 2 coffees:PEETS: dark roast, within 2 weeks of roast, a little less volumeMINE: lighter roast, 3 days after roast.

I'll let mine sit for another 2 days, use 20g, and see how it goes.

BTW......the water comes out of the shower head in a single stream towards the back of the chamber. Is that the way it's supposed to do it?

I'm probably the one Jim is referring-to, w.r.t. using 30 grams of coffee. I've been doing this for quite some time, and here is what I consider normal trifecta behavior:

- If you grind coarse, expect some dry grounds that don't get saturated.- The fresher the roast, the more CO2 out-gassing, the more flotation, the more dry excess grounds.- The darker the roast, the lighter weighing the grounds, the more difficult to sink under water.- If you don't have level grounds in the brewing chamber, expect the hump to be left partially above water.- C is as low as I can go for 12 oz. H2O; otherwise grounds don't get sunk- 20 grams should sink 'em all unless something extraordinary is going on

From your description, one might eliminate the following as possible causes:- Dark roast- A or B turbulence- Too coarse a grind (maybe, maybe not)

So, I'd have to go for (in order of likelihood):

Too fresh! I never brew before 5 days--usually 6. But roasters ship their beans in unpressurized bags. How do you store your freshly roasted beans? Do you keep them in an air-tight container? That would tend to extend the out-gassing period. To verify this in a fun test, simply let your grounds sit out for 30 minutes, then brew 'em. See if that makes all the difference.

Ok, try grinding a few notches finer--go to drip grind. It does wonders.

Grounds not level. Are they? Hmmm? Did you use a carpenter's level or just eyeball it? Seriously, I even found that the air bubbles tend to hit the water surface off-center on the right side, so I tried humping the grounds slightly on that side and was rewarded with pleasing hill-destroying bubble activity... er... once. The other times, the grounds actually rotated the hill away. I just keep 'em level nowadays.

Finally, as I said, a little unsaturated grounds is not too high a price to pay. You might want to try brewing slightly smaller amounts of beans and see if it makes a difference in taste. But my money's on #1, above. I think you are too fresh!

I'm probably the one Jim is referring-to, w.r.t. using 30 grams of coffee. I've been doing this for quite some time, and here is what I consider normal trifecta behavior:

- If you grind coarse, expect some dry grounds that don't get saturated.- The fresher the roast, the more CO2 out-gassing, the more flotation, the more dry excess grounds.- The darker the roast, the lighter weighing the grounds, the more difficult to sink under water.- If you don't have level grounds in the brewing chamber, expect the hump to be left partially above water.- C is as low as I can go for 12 oz. H2O; otherwise grounds don't get sunk- 20 grams should sink 'em all unless something extraordinary is going on

From your description, one might eliminate the following as possible causes:- Dark roast- A or B turbulence- Too coarse a grind (maybe, maybe not)

So, I'd have to go for (in order of likelihood):Too fresh! I never brew before 5 days--usually 6. But roasters ship their beans in unpressurized bags. How do you store your freshly roasted beans? Do you keep them in an air-tight container? That would tend to extend the out-gassing period. To verify this in a fun test, simply let your grounds sit out for 30 minutes, then brew 'em. See if that makes all the difference.Ok, try grinding a few notches finer--go to drip grind. It does wonders.Grounds not level. Are they? Hmmm? Did you use a carpenter's level or just eyeball it? Seriously, I even found that the air bubbles tend to hit the water surface off-center on the right side, so I tried humping the grounds slightly on that side and was rewarded with pleasing hill-destroying bubble activity... er... once. The other times, the grounds actually rotated the hill away. I just keep 'em level nowadays.

Finally, as I said, a little unsaturated grounds is not too high a price to pay. You might want to try brewing slightly smaller amounts of beans and see if it makes a difference in taste. But my money's on #1, above. I think you are too fresh!

I've been playing with parameters on the Trifecta, and have learned the following (as it applies to my taste):

- Seems the diaphragm in the bottom of the brewer can get stuck. I gently blow thru the hole before starting a cup.- LET THE BEANS SIT, DAMNIT!- 21-22g of coffee for me in about 11 oz of water. Don't go below a C for turbulance.- Now using the regular drip setting on my grinder.

I really love being able to select beans, and customize each cup of coffee. One cup of Sumatra to wake up, then the second, maybe a little Ethiopian fruitiness. This thing ROCKS!

Hi there. Funny--I never go *above* C for turbulence! Guess I like a little more acidity in my coffees? I'm usually at B-0:50 and will go down to A for more delicate beans or up to C for less fruity, more full-bodied, comfort-oriented ones.

Try cleaning the check valves in both the shower head and also in the water reservoir. Pull the strainer out of the reservoir to access the valve on the bottom. Is the reservoir sitting in it's holder correctly? If it's not hooked on the ledge in the back correctly, or not sitting straight, it may not be engaging the valve correctly. Just a thought. Keep us updated. Take care!

Hi there. Funny--I never go *above* C for turbulence! Guess I like a little more acidity in my coffees? I'm usually at B-0:50 and will go down to A for more delicate beans or up to C for less fruity, more full-bodied, comfort-oriented ones.

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